Accurate Determination of Childhood Food Allergy Prevalence and Correction of Unnecessary Avoidance

Okada, Yuki; Yamashita, Takumi; Kumagai, Hideki; Morikawa, Yoshihiko; Akasawa, Akira

doi:10.4168/aair.2017.9.4.322

Cited by 12 publications

(6 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Allergic reactions often occur in the skin, digestive system, or respiratory system, and there can be systematic and even life-threatening symptoms [1]. Oral food challenge results, which were published in the recent 5 years presented that, in developed countries, 3.8-11% of children had FA [2][3][4]; however, for adults, the prevalence was from 0.2 to 4.1% [5,6]. The occurrence of FA in developing countries is comparatively lower, with about 0.5-2.5% prevalence among children [7,8].…”

Section: Introductionmentioning

confidence: 99%

Fighting Food Allergy by Inducing Oral Tolerance: Facts and Fiction

Yang

Liang

Xing

et al. 2021

Int Arch Allergy Immunol

View full text Add to dashboard Cite

The prevalence of food allergy (FA) is increasing, and there is an urgent need to take effective measures against it. One important measure is the avoidance diet, which shows a disadvantage, especially in case of accidental exposure. Oral tolerance restoration sheds new light on the control of FA. Oral tolerance is naturally a state of systemic unresponsiveness of the gastrointestinal tract to food antigens and its restoration can be a clinical therapy for FA. Its immune basis lies on the intestinal mucosal immune system and factors, such as gut microbiota and food processing methods, are also important. This review presents recent advances in oral tolerance and its closely related factors.

show abstract

Section: Introductionmentioning

confidence: 99%

Fighting Food Allergy by Inducing Oral Tolerance: Facts and Fiction

Yang

Liang

Xing

et al. 2021

Int Arch Allergy Immunol

View full text Add to dashboard Cite

show abstract

“…Food allergies (FAs) are common in children, with a prevalence reported to be 5% or less (1). However, prevalence rates have been recently rising (2), making FA a major health concern in children. Among Japanese children, eggs are the most common food allergen, followed by milk and wheat (3).…”

Section: Introductionmentioning

confidence: 99%

Egg Reintroduction Following Oral Food Challenge in Japanese Children

Masumi¹,

Takemura²,

Arima³

et al. 2021

Front.Allergy

View full text Add to dashboard Cite

Background: Oral food challenge (OFC) is the most reliable method for diagnosing food allergies. However, the scarcity of long-term data on eating habits of people after a negative OFC poses a challenge for provisional medical care.Objective: This study was performed to investigate the percentage of people who could reintroduce eggs into their diet several years after an OFC.Methods: Study participants included 0–6-year-old children with negative results from an OFC using one egg as the food allergen, boiled for 20 min, from January 2012–March 2017, 1–3 years after the OFC.Results: A total of 72 subjects were analyzed, out of which 52 were males (72.2%). The median age (range) was 20 months (16–32.3), and the median age (range) at the first OFC was 15 months (12.8–23.3). Eggs were reintroduced in 62 cases (86.1%), while 10 cases (13.9%) did not undergo any diet change. The adjusted odds ratio (OR, 95% CI), with post-OFC to pre-OFC anxiety ≥ 0.2, was 9.4 (1.0–86), p = 0.04; OR for allergic symptoms that occurred post-OFC was 2.2 (0.45–11), p = 0.34; OR for initial OFC at an age of ≥15 months was 3.2 (0.54–19), p = 0.2; and OR for the history of anaphylaxis from eggs was 0.17 (0.02–1.5), p = 0.11.Conclusion: Most cases reintroduced eggs after an OFC. However, reintroduction did not occur in some cases, which was associated with greater anxiety among caregivers post-OFC. If the caregiver's anxiety is intense, it is necessary to provide psychological intervention and dietary guidance when reintroducing eggs at home after an OFC and to follow-up outpatient long-term progress.

show abstract

“…Allergic disease diagnosis begins with a clinical history and physical examination to identify allergic symptoms associated with a relevant allergen. 1) Immunoglobulin E (IgE) antibody sensitization is then confirmed through in vivo skin tests or in vitro blood tests. If there is a mismatch between the clinical history and these primary sensitization diagnostic tests, a provocation test may be required.…”

Section: Introductionmentioning

confidence: 99%

Prediction of Food Allergens Sensitization Based on History Taking Technique in Young Children

et al. 2021

View full text Add to dashboard Cite

Background: The diagnosis of food allergies needs to be confirmed through an oral food challenge (OFC). However, specific immunoglobulin E (sIgE) concentrations analyzed by serological tests are also helpful in determining OFC items and predicting the presence of allergic reactions. Unfortunately, there is a limit to the number of antigens that can be simultaneously evaluated at one time. The purpose of this study was to analyze the possibility of detecting sIgE antibodies against food using clues in self-reported food allergy symptoms. Methods: Medical records of 377 patients aged 3 years or younger were collected for egg white-, cow’s milk-, walnut- and soybean-sIgE sensitization, and related clinical history. Each clinical history was classified into class 1: direct- isolated intake resulting in anaphylaxis or hives with consistent clincical history; class 2a: class 1 with inconsistency; class 2b: indirect-mixed intake resulting in anaphylaxis or hives regardless of consistency; class 2c: direct/indirect- isolated/mixed intake resulting in itching without hives, vomiting, or diarrhea with consistent clincical history; or class 3: class 2c with inconsistency or asymptomatic to direct, isolated exposure. Results: The area under the curve (AUC) of class 1 for cow’s milk was 0.790, and the accuracy was 78.0%. The AUC of class 1 and 2 for egg white was better than that of class 1 (0.750), and the accuracy rate was 77.6%. The AUCs of class 1 for walnut and soybean were 0.775 and 0.662, respectively. Conclusion: In conclusion, sIgE sensitization to foods could be predicted by the combination of exposure and selfreported symptoms in children under 3 years of age.

show abstract

Accurate Determination of Childhood Food Allergy Prevalence and Correction of Unnecessary Avoidance

Cited by 12 publications

References 15 publications

Fighting Food Allergy by Inducing Oral Tolerance: Facts and Fiction

Fighting Food Allergy by Inducing Oral Tolerance: Facts and Fiction

Egg Reintroduction Following Oral Food Challenge in Japanese Children

Prediction of Food Allergens Sensitization Based on History Taking Technique in Young Children

Contact Info

Product

Resources

About